Ingredients: 4 tablespoons butter 4 large zucchini, sliced 4 medium shallots, minced 2 teaspoons garlic, minced 1 cup heavy cream 2/3 cup cheddar cheese 1/3 cup Parmesan cheese 1/4 teaspoon oregano Salt and pepper to taste Green onions, sliced, for garnish Directions: Preheat the oven for 400 degrees F. Heat a large, deep potto medium heat and add the butter. Once melted, sautÈ the shallots and garlic in the butter until the shallots are translucent ñ about a minute or two. Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking. Then, transfer this mixture to a greased casserole dish (9×13 or a similar size should be plenty big) and mix in most of the cheddar cheese ñ once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired. Enjoy!